Moroccan Eggplant Recipes

Eggplant (danjal) is a popular ingredient in Moroccan cuisine. The best part of cooking with eggplant is that it absorbs the wonderful flavor of the spices cooked with it. Here's a list of traditional recipes that use eggplant.

  • 01 of 07
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    Photo © Christine Benlafquih

    Moroccan Fried Eggplant is usually eaten as a finger food. Thin eggplant slices are dipped in batter seasoned with cumin, salt, and pepper, and then pan fried. Quick, easy and delicious!

  • 02 of 07
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    Photo © Christine Benlafquih

    Easy, tasty and just zesty enough, this side dish is made by brushing thin eggplant slices with seasoned olive oil and then baking until the slices are tender and golden. Cumin, salt, ​and lemon may be offered on the side as condiments. Use small eggplants so that guests can enjoy the eggplant as a finger food.

  • 03 of 07
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    Photo © Christine Benlafquih

    Zaalouk is a delicious cooked salad made with eggplant (aubergines), tomatoes, garlic, olive oil, and spices. It's a common side dish to many meals and is usually served as a dip with crusty bread.

  • 04 of 07
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    Photo © Christine Benlafquih

    Similar to the previous zaalouk salad, except this one is prepared with the addition of roasted bell peppers and an optional chili pepper. Roasting the eggplant along with the peppers saves on prep time.

    Continue to 5 of 7 below.
  • 05 of 07
    Sweet-Eggplant-4000-x-3000.jpg
    Photo © Christine Benlafquih

    This fabulous Moroccan side dish is an intriguing blend of sweet, spicy and tangy. It's best eaten as a dip with Moroccan bread ​and is satisfying enough to be a vegetarian entree.

  • 06 of 07
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    Photo © Christine Benlafquih

    An easy Moroccan meat and vegetable tagine traditionally seasoned with saffron and ginger. Add the optional preserved lemon for tangy flavor. All or some of the eggplant can be mashed into the sauce at serving time.

  • 07 of 07
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    Photo © Christine Benlafquih

    This Moroccan Eggplant (Aubergine) Salad is made by cooking chopped eggplants in olive oil, garlic, and spices until tender enough to mash. Tangy and spicy, kahrmus is usually eaten as a dip.